Dish · french
Croissant
A laminated, buttery pastry rolled and folded many times to create layers, baked until it puffs into flaky, curved layers. It's crisp outside and airy, hollow inside.
Where it comes from
The shape is often linked to Austrian kipferl bread, brought to France in the 19th century, though the buttery, laminated version now called croissant developed later in French bakeries, not directly from that earlier bread. Its precise inventor and date aren't documented.
What cooks argue about
Butter temperature during lamination is the central fight, since butter too cold cracks during rolling while butter too warm melts into the dough and kills the layers. Fold count is a related dispute.
Versions
Nobody has published a croissant here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
bread flour
butter
active dry yeast